A creamy chocolate filling sits on tart raspberries over a crumbly biscuit base in this delicious dessert recipe

Chocolate and Raspberry Pie

A creamy chocolate filling sits on tart raspberries over a crumbly biscuit base in this delicious dessert recipe

Decadent chocolate truffle torte. Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!

Decadent chocolate truffle torte

Decadent chocolate truffle torte. Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!

White chocolate and raspberry swirl tartlets (A Sweet Muddle). The sweet tartness of raspberries combined with rich, creamy white chocolate makes it pretty irresistible.

White chocolate and raspberry swirl tartlets (A Sweet Muddle). The sweet tartness of raspberries combined with rich, creamy white chocolate makes it pretty irresistible.

The Best Raspberry Buttercream Frosting - our delicious buttercream frosting flavored with deliciously fresh Raspberries. Light and fresh with just a hint of tart, this yummy homemade butter cream frosting will take whatever you are baking to the next level, we promise! Pin this tasty Raspberry Frosting for later and follow us for more great Frosting Recipes!

The Best Raspberry Buttercream Frosting

The Best Raspberry Buttercream Frosting - our delicious buttercream frosting flavored with deliciously fresh Raspberries. Light and fresh with just a hint of tart, this yummy homemade butter cream frosting will take whatever you are baking to the next level, we promise! Pin this tasty Raspberry Frosting for later and follow us for more great Frosting Recipes!

White chocolate and raspberry tartlets... that sweet tartness of raspberries combined with rich, creamy white chocolate makes it pretty irresistible.

White chocolate and raspberry tartlets... that sweet tartness of raspberries combined with rich, creamy white chocolate makes it pretty irresistible.

Great British Bake Off: all the recipes from series 6

Great British Bake Off: all the recipes from series 6

Remove the pastry from the fridge. Roll it out onto a well floured board and line a loose-bottomed flan tin. The pastry will be quite soft, so you may need to patch any bits that tear. Line the pastry with greaseproof paper and weight with baking beans.

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